This week, I was at it again! Afternoon Express invited me back to the studio to show their viewers just how easy and delicious plant-based cooking can be.
The brief was simple – create something scrumptious using Clover’s soy milk as a dairy alternative. My initial idea was to dish up a dessert, however, I’d rather help South Africans replace their meat-heavy main meals than their sweet treats. Leaving meat, eggs and dairy off your plate one day (or even one meal) at a time can make a massive difference to our environment, and obviously our animals. One beef burger requires the same amount of water than 60 showers, and with the detrimental drought South Africa is facing, we can’t risk wasting one drop. So I encourage you to join the Green Monday SA movement and simply reduce the amount of animal products you consume. Vegifying your favourite food is easier and tastier than you think! My favourite food is pasta, so for this week’s show, I created a velvety pasta bake with roasted broccoli, butternut and sundried tomatoes. I usually use Happy Earth People‘s red lentil pasta for this dish to increase the protein content, but you can use any (egg-free) pasta of your choice. You can also swap the veggies with whatever you have available in your fridge – think peppers, mushrooms and sweet potato. It is a quick and easy dinner that the whole family will enjoy!
Pasta Bake with Broccoli, Butternut and Sundried Tomatoes
- 1 packet pasta screws (250 grams)
- 1 head broccoli, washed and chopped
- 1 packet butternut cubes (500 grams)
- 1 cup Woolworths sundried tomatoes in oil, chopped
- 3 cups unsweetened soy milk
- 1 cup cake-wheat flour (all-purpose flour), sifted
- 100ml sundried tomato oil (from the packet)
- Olive oil
- Salt & pepper
- 1 cup breadcrumbs
- Fresh parsley
- Sriracha (or another hot sauce)
- Cook pasta according to packet instructions, drain and set aside.
- Place broccoli and butternut in an oven-proof dish. Sprinkle with olive oil. 3. salt and pepper and roast for 30-40 minutes until soft and caramelized.
- While veggies are grilling, make the white sauce: Sift flour into cold milk and whisk until combined. Transfer to a pot and bring to a boil. Turn down the heat, add the sundried tomatoes’ oil and whisk continuously over very low heat until thick and lump-free. Add salt and pepper to taste. If your white-sauce becomes lumpy, transfer it to a food processor and mix until smooth and velvety.
- Add the pasta and chopped sundried tomatoes to the dish with vegetables. Mix to evenly spread the ingredients.
- Pour over the white sauce and mix.
- Top with an even layer of breadcrumbs and bake for about 30 minutes.
- Cut into squares and serve with a squirt of Sriracha and fresh parsley.